Strawberry Jam

by Megan on June 30, 2009

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Next time you need to give someone a gift and you can’t think of anything at all. You should probably make them Strawberry Jam. You could even buy strange things at the grocery store solely because of the jar shape for when the moment strikes.

And it’s really good, and trust me.

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Strawberry Jam
This recipe is for quick and easy freezer jam. The recipe comes inside the box of fruit pectin, but I’ve put it below just to show you how simple it really is.

Ingredients

  • 2 cups mashed strawberries (One 16 oz container mashes to just about EXACTLY the 2 cups you’ll need.)
  • 4 cups sugar
  • 1/3 cup bulk fruit pectin or one packet of Sure Jell*
  • 3/4 cup water

* I use Sure Jell, but rumor has it the generic works just fine as well. It can be found in any grocery store near the canning necessities.

Directions:

  1. Wash jars and leave them out ready to fill. Wash strawberries and get rid of the cute leaves and cut the stem out, preserving as much berry as possible.
  2. Mash strawberries with a potato masher. Don’t puree them because jam should have fruit bits in it.
  3. Measure exactly 2 cups of strawberries and measure exactly 4 cups of sugar.
  4. Mix the strawberries and sugar together in a large bowl. Set aside for 10 minutes stirring occasionally.
  5. Stir 1 packet or 1/3 cup fruit pectin and 3/4 cup of water in a small sauce pan. Bring to a boil on high heat, stirring constantly. Boil for 1 minute while stirring and remove from heat. (Make sure it’s REALLY boiling before you start your 1 minute countdown.)
  6. Stir pectin mixture into fruit and stir constantly until sugar is dissolved and no longer grainy.
  7. Fill jars leaving a little bit of space at the top for room to expand during freezing and cover.
  8. Leave at room temperature for 24 hours before placing them into the freezer. Refrigerate for up to 3 weeks or freeze for up to a year.

This might leave you inspired to make bread.
Just warning you.

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